LAMB & CHICKPEA CURRY

SERVES 6 | 2 HOURS 10 MINUTES

Making a curry from scratch doesn’t need to be
complicated. When it comes to curry, the herbs and
spices are the stars of the show. As long as you stock
up on those and follow these simple instructions,
you’ll be cooking up an incredible curry that is far
tastier and healthier than a takeaway.

JAMIE OLIVER’S FOOD REVOLUTION

Jamie is urging all of us to cook for our lives.
This recipe is one of Jamie’s 10 Food Revolution
recipes that together can teach us all the skills
we need to feed ourselves and our families
good, nutritious food for years to come. For all
10 recipes go to jamiesfoodrevolution.org and
celebrate the power of fresh, healthy, real food.

INGREDIENTS EQUIPMENT
olive oil 1 organic vegetable stock Measuring spoons
cube Large, deep saucepan with lid
300g diced lean lamb
shoulder 1 x 400g tin of plum Wooden spoon
tomatoes
1 teaspoon mustard seeds Chopping board
½ x 400g tin of light
½ teaspoon ground coconut milk Knife
turmeric
200g baby spinach Tin opener
1 teaspoon chilli powder
1 bunch of fresh coriander
1 tablespoon Madras curry
powder
5cm piece of ginger
4 cloves of garlic JAMIE’S TOP TIP
3 onions Bulking out your curries or stews with pulses and
beans is a great way to make your meals go further
10 curry leaves and save money. Double bonus!
2 x 400g tins of chickpeas

Recipe © Jamie Oliver. Photo © James Lyndsay

 LAMB & CHICKPEA CURRY
1 Heat 1 tablespoon of oil in a large, deep NOTES
pan over a medium heat, then add the lamb,
spices and curry powder.

2 Cook gently for 15 minutes, or until browned

all over, stirring occasionally. Meanwhile...

3 Peel and finely slice the ginger, garlic and

onions.

4 Add the sliced ingredients and curry leaves

to the pan, then cook for a further 10
to 15 minutes, or until softened, stirring
occasionally.

5 Tip in the chickpeas (and their juice), then

crumble in the stock cube. Pour in the
tomatoes and 1 tin’s worth of hot water.

6 Season lightly with sea salt and black pepper,

then slowly bring to the boil, breaking up
the tomatoes with the back of a spoon.

7 Cover with a lid, reduce the heat to low,

and simmer gently for 1 hour 30 minutes,
or until the lamb is tender and the sauce
has thickened and reduced, occasionally
stirring and scraping any bits from the
bottom of the pan.

8 Add the coconut milk and spinach to

the pan, stir well, then bring just back
to the boil.

9 Have a taste and season to perfection,

then tear the coriander leaves over the top.
Delicious served with brown basmati rice.

Recipe © Jamie Oliver. Photo © James Lynsay

STEP-BY-STEP

2 3

Recipe © Jamie Oliver. Photo © James Lyndsay

STEP-BY-STEP

7 8

Recipe © Jamie Oliver. Photo © James Lyndsay